With a mortar and pestle, pound the olives, garlic, and crushed red pepper to a paste (or use a chef’s knife on a cutting board, then scrape into a bowl). Whisk in the lemon juice and oil. Tear the cheese into rough bite-size pieces, put them in a bowl, and toss with the olive dressing. Cover and refrigerate.
Set the mozzarella out at room temperature for 10 minutes, then serve.
© 2017 All rights reserved. Published by Abrams Books.